Technique: Tying a Filet Mignon Roast

While one of my favourite meals to prepare is also the simplest- a rare, grass-fed filet mignon steak (I sear it in a cast-iron skillet with….nothing), there's also a lot to be said for the beautiful presentation of a stuffed filet mignon roast.

NOT stuffed as in bread-stuffing; rather, I do a saute of mushrooms & shallots in olive oil with a bit of parsley and whichever other fresh herbs I feel like adding on any particular day.

-Remove any silver skin left on the roast and then cut almost in half; open like a book so that the meat is not entirely cut in two.

-Spread on your cooled stuffing mixture (perhaps using the ingredients I suggested above), leaving a margin of about 1/4" on all sides.  

– Fold the meat back over on itself, making sure not to squeeze the stuffing out.

-Tie with kitchen twine at even intervals.

 

-You can do this much one day in advance and let sit, covered, in the fridge.   Or not.  If you do, bring it back to room temp for an hour before cooking.

-Heat oven to 450.  

-Sear the roast for a few minutes on each side in a cast iron skillet with olive oil over high.

-Finish in oven; cooking to your degree of doneness.

-Remove and let rest, tented with foil, for about 10.

-Slice and serve on a platter on a bed of, let's see…. kale, maybe : )

A presentation to die for, and a flavor combination that's completely off the hook!